Here's something you might be interested in.
The Hillcrest space that formerly housed Pizza Fusion has undergone a transformation and will reopen on July 4 as Local Habit, a restaurant with a goal of utilizing as many SD grown and crafted edibles as possible. As one would expect, this will include quite a bit of craft beer and, on that front, they're getting right down to business.
Several brew-based specials are on tap for their first week, including the July 8 appearance of Hess Brewing (a nanobrewery whose beers are rarely available outside their tasting room), including a cask of their Vienna Cream Ale. Brewers from Stone Brewing Co. will stop by with a cask of double dry-hopped Stone Levitation Ale and some of their other brews on July 9 and Vista’s Iron Fist Brewing Co. will take top billing on July 11 with a cask of their Hired Hand Saison.
On the food front, there’s still pizza, but the toppings are foraged from SoCal locales. There are also a number of salads and sandwiches as well as a line of starters that are by and large locally-procured produce that’s been spruced up courtesy of simple condiments and additions. Rather than simply allude to the menu, I’ve included a sneak peek of it below.
The Hillcrest space that formerly housed Pizza Fusion has undergone a transformation and will reopen on July 4 as Local Habit, a restaurant with a goal of utilizing as many SD grown and crafted edibles as possible. As one would expect, this will include quite a bit of craft beer and, on that front, they're getting right down to business.
Several brew-based specials are on tap for their first week, including the July 8 appearance of Hess Brewing (a nanobrewery whose beers are rarely available outside their tasting room), including a cask of their Vienna Cream Ale. Brewers from Stone Brewing Co. will stop by with a cask of double dry-hopped Stone Levitation Ale and some of their other brews on July 9 and Vista’s Iron Fist Brewing Co. will take top billing on July 11 with a cask of their Hired Hand Saison.
On the food front, there’s still pizza, but the toppings are foraged from SoCal locales. There are also a number of salads and sandwiches as well as a line of starters that are by and large locally-procured produce that’s been spruced up courtesy of simple condiments and additions. Rather than simply allude to the menu, I’ve included a sneak peek of it below.